Nut and Potato Pie

Ingredients

• l oz. fat
• $ uz flour!
• pint milk and water
• Salt and pepper;
• 1£ lbs. cooked potat)
• 3 oz*. mixed nuts (weighed after shelling)
• 1 i tablespoons bread crumbs or fine oatmeal

Method

1. 1

   Cut the potatoes into small cubes and chop the nuts.

2. 2

   Make a white sauce, season, and add mustard.

3. 3

   Mix all ingredients into the sauce and put into a pie dish.

4. 4

   Sprinkle the top with breadcrumbs or oatmeal and bake in a hot oven for a few minutes till brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 103. The excerpt below is the record exactly as published.

salt and pepper in a small basin, add the vinegar, stir the oil to this very briskly, add the parsley ; pour over the potatoes, put the cooked beetroot as a garnish on tlm top. Note : — Equal quantities of potato, beetroot, carrot, turnip, all cooked and laid in the salad- bowl as ab >ve with a sauce poured over, makes an excellent salad. Slices of cooked potatoes are a useful addition to any green salad. To Prepare Beetroot. — In digging this vegetable up. and in washing it, care must be taken not to bruise the skin, or the juice will ran out and the colour be spoilt. Boil it for 1£ to 2 hours, till it feels soft to the touch. When cold, skin it and cut it into slices. D NNER DIS > ES (in which meat or beans are partly supplemented by potatoes). Meat and Potato Pie. — Tie — Pastry — | lb. meat (free 3 lb. flour, from bone), 3 ozs. cooking fat, 1.* lb. potatoes, J teaspoonful salt. 2 onions, Cold water to mix. Salt, pepper, water. For the Pie. — Peel and slice the potatoes and onions, cut the meat into small pieces. Fill a pie dish with alternate layers of potatoes, meat and onion, seasoning each layer with salt and pepper. Fill the pic dish J full with water, make the paste, roll it out and cover the pic. Bake in a hot oven for about l.\ hours. For the Pastry. — Mix the flour aud salt, rub in the fat with your perfeetly-cleau finger-tips, mix with water to a fairly stilt' p iste roll out and cover the pic, leaving a smali hole in the centre or at one side to allow the steam to escape. ftotc: — If the pastry i«, cooked before the con- tents of the pie, either (a) cover ic with a piece of well-greased or wet paper to prevent burning, or (b) a low the pie to finish cooking on the top of the o en, so that the m.-at cooks and the pastry does not. It is an improvement to fry the meat quite lie htly— just to brown it before putting it in the pie. Some extra Sauce is an improvement, for this use : — h oz. dripping, :i oz. flour, 1 onion (small). 1 pint s ock or water, Sal', pepper. ?kiu and mime linely the onion, melt the dripping and fry the onion aud flour until brown. Add -radu lly the liquid and season i n , bring to the coil and simmer for about io minutes. The sauce may be steamed if dt sued. Note: — Any recipe for a inear pudding with a suei crust may be turned into a meat and potato pudding by using part meat and part potatoes. N' te Potatoes may also be used as a covering lor pies in place of pastry, example : — Hot Pot.— The potatces should be peeled thinly ind cut in slices, uncooked, p aced on the top of i he meat and vegetables and then cooked in the oven. cotlage Pie. — Potatoes should he mashed before putting on the top of either meat or lisii. Mashed potatoes may be used as a coating before frying. Irish Stew. — The method for making Irish stew ts given on another leaflet; it is only necessary to state here that meat and potato may be used in the proportion of twice as much potato as meat, and two small onioi s to every lb. of meat. The success of the dish depends on the slowness of the cookin/, ancl therefore on the length of the time allowed. To make it look very attractive t should be cooked and served in a lirepnof casserole. Meat and Potato Casserole. — Linii g for the casserole : — lb. mashed potato, 1 oz. cooking fat, 2 tablespoonsful flour, Salt and pepper. Mixture — i lb. minced cooked meat. 1 i gills thick brown sauce. Well grease a small casserole or, failing this, a plain cake tin, coat it with breadcrumbs, biscuit meal or oatmeal. M x the fat with the potato, season and line the tin with this mixtu e, leaving a cavity in the centre, and bake for about 20 minutes in a hot oven till brown. Heat tile mincerl meat and sauce together, season well. 'JLjtiru out the potato shape, ■mixture and serve hot. fill it with the hot meat Note : — The sauce may be made in the same way as the sauce in the last r :cipe. Nut and Potato Pie (mi y be put in scallop shells if preferred) : — A white sauce — l oz. fat, $ uz flour!. pint milk and water, Salt and jjepper ; A little made mustard, 1£ lbs. cooked potat)

Cook this with the app: pantry check, scaling, and the assistant.